Wednesday, July 21, 2010

Classic Deviled Eggs

Two things that are all-American. Deviled eggs and this picture.

Blond-haired, blue-eyed little boy holding a baseball, running down a Slip 'n Slide with an American flag waving in the background. And no, none of this was set up. It's just how we spent our afternoon last week.

As I was making these deviled eggs, I was thinking about how weird they are. Refashioning the yolk, putting it back in and then eating it. Boiled eggs are weird enough as it is. As weird as they are, deviled eggs are the American backyard barbecue essential. Which by the way, America (starting to feel very Bernie Mac right now), what is the logic in making this for a backyard barbecue when mayo gets gross in the heat?

6 eggs
2 Tbsp mayonnaise
1 tsp dijon mustard
1 tsp dill relish
1/2 tsp kosher salt
A few grinds black pepper
1/4 tsp celery salt

In a medium pot, gently add the eggs. Cover with water and set over high heat. Bring to a boil, cover and remove from heat. Let sit for 30 minutes. Remove eggs from water and let them sit to cool. To speed up the process, refrigerate until cool enough to handle.

Once cool, gently peel the shell off the eggs. Cut the eggs in half and then carefully spoon out the firm yolk and add it to the medium bowl. Once all the eggs are cut and yolks are in the bowl, mash the yolks with a fork until they are broken down to fine crumbs. Add mayonnaise, dijon mustard, relish, salt, pepper and celery salt. With a rubber scraper, mix until smooth. Either with a piping bag or a spoon, evenly distribute the yolk mixture into the hollowed out egg whites. Serve immediately or cover and refrigerate until serving.

Yields 12 deviled eggs

Rookie's Notes: One problem I always run into with deviled eggs is that there never seems to be enough yolk mixture to put into the egg whites. Solution: Boil two extra eggs and use the yolks from those, just not the white.

If you want a good spin in a deviled egg, I had a stroke of genius last April. Avocado and cilantro deviled eggs. They are nearly perfect. Click here for the recipe.



Frieda said...

Love your extra yolk tip! I'm boiling some eggs right now for a deviled egg sandwich!

jen said...

kill me now.
my brother in law makes a killer deviled egg, he uses pickle juice. they're goopy and a rediculous mess but they rock my world. jane was in a rash for a while after we visited :/

Rebecca said...

Ah, maybe the mayo is why our family tradition for deviled eggs was to serve them on Christmas eve instead of in the middle of the summer. Probably not, but it would be nice if the world had reason.

vanessaandcompany said...

Yum! I love eggs, too much I think...I have issues :D

Michelle said...

I love deviled eggs even though if I think about it too hard they gross me out. They're just so darn good!

Kendra aka The Meanest Momma said...

You have me craving deviled eggs now.

I've always finished them off by sprinkling them with paprika. They seem undone with out them.

Also, I always recommend boiling at least 2-3 more eggs than you need. There are always some unfortunate suckers that refuse to peel right and get all pitted and what not.